Tomato Pachadi Recipe (Thakkali Pachadi)
Tomato Pachadi (Thakkali Pachadi) is a delicious Andhra-style spicy and tangy tomato chutney recipe. It goes well with South Indian breakfast dishes such as idli, uttapam, dosa, and even appams.
Servings: 6 people
Ingredients
- 3 tablespoons oil
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon brown mustard seeds (sarson)
- 1 tablespoon chana dal (Bengal gram lentils)
- 1 tablespoon white urad dal (split and skinned black lentils)
- 15-20 whole curry leaves
- 8-10 whole dry red chilies stalks removed
- ¼ teaspoon asafetida (hing) skip for gluten-free
- 9 ounces tomatoes 250 g, chopped
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind pulp or to taste
- 2 tablespoons cilantro (fresh coriander leaves)
- 1 teaspoon salt or to taste
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal, and urad dal and fry until they turn slightly brown, stirring frequently.
- Add asafetida, curry leaves, and dry red chilies and fry for 30-35 seconds, stirring continuously.
- Now add tomatoes and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until tomatoes are well cooked and mushy (12-15 minutes), stirring a few times in between.
- Add turmeric powder and tamarind pulp and cook for another 2-3 minutes.
- Remove the pan from the heat and let the mixture cool down to room temperature.
- Add the mixture to a blender or a food processor along with cilantro and salt and blend to make coarse chutney.
- Check for salt and tamarind pulp add more if needed.
- Transfer the chutney to an airtight glass container and refrigerate for up to 4 days.
Video
Notes
In case you wish to make it spicier then you can add more red chilies.
If the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind.
Nutrition
Calories: 652kcal | Carbohydrates: 59g | Protein: 16g | Fat: 43g | Saturated Fat: 33g | Sodium: 48mg | Potassium: 1866mg | Fiber: 15g | Sugar: 26g | Vitamin A: 6130IU | Vitamin C: 851.6mg | Calcium: 138mg | Iron: 7.4mg
